serves 6-8
  • Prep Time
    25 minutes
  • Additional Time
    12 hours
  • Total Time
    12 hours 25 minutes
INGREDIENTS
  • 1 stick (8 Tbsp) browned French butter, cooled completely
  • 4 egg yolks
  • 3/4 cup light brown sugar
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 2 tsp vanilla extract
3-Step Recipes

Brown Butter
Ice Cream

Mixed into a simple custard base, the warm, toasted notes of brown butter make for a luxuriously decadent ice cream that will have you coming back for seconds.

STEP 1: WHISK THE INGREDIENTS

In a mixing bowl, place the (cooled) browned French butter, egg yolks and brown sugar and whisk until sugar has dissolved. In a saucepan, pour in the milk and heavy cream. Simmer, stirring often to avoid scorching. While whisking, pour the hot cream mixture into the bowl with the eggs and brown butter.

STEP 2: THICKEN AND COOL

Transfer this to a new saucepan and heat on low to medium-low until thick, about 10 minutes. Pour through a mesh strainer to make smooth. Whisk in the vanilla; cool and refrigerate 4+ hours.

STEP 3: CHURN AND FREEZE

Using an ice cream churn, churn until thick. Transfer to a freezer-safe container and freeze overnight. Enjoy!

Tried this recipe? Instagram it!
Don’t forget to tag us @TasteEuropeButterofFrance